Chicken Cortez

• 6 chicken breasts, cooked and diced (you can use hamburger meat instead if you prefer)
• 1 (5 1/2 oz.) can evaporated milk
• 1/2 c. sour cream
• 1 c. cream of mushroom soup
• 1/2 c. picante sauce
• 1 medium onion, chopped
• 1/2 c. celery, chopped
• 1 c. (8 oz.) green chiles
• 6 corn tortillas, torn into 1-inch pieces
• 1/2 c. grated Monterey Jack cheese
• 1/2 c. grated Cheddar cheese

1. Microwave chicken 16 to 18 minutes in a glass dish covered with wax paper.
2. Cool and tear into bite size pieces.
3. Combine chicken, sour cream, soup, milk, hot sauce, onion, celery, chiles, tortillas and cheese.
4. Blend well.
5. Microwave 12 to 14 minutes, turning halfway through the cooking time.

chicken breasts, milk, sour cream, cream of mushroom soup, picante sauce, onion, celery, green chiles, corn tortillas, grated monterey, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=802924 (may not work)